Tilapia

Mark Shaw said:

I got a great deal on some IQF tilapia filets. Anyone have a favorite recipe for this?

Pan sauteed in a little butter after dusting with some breadcrumbs, maybe a squeeze of lemon
after... as good as it gets! Frank in Austin

Mark Shaw said:

I got a great deal on some IQF tilapia filets. Anyone have a favorite recipe for this?

I start with 3 fillets which comes to about 3/4#. They fit in my fry pan nicely.

I melt a Tablespoon of butter and heat them in that, then flip adding more butter. This cooks
them through and turns them white, fairly unattractive at this point. Remove them to heated
plates and proceed.

Add another Tablespoon of butter to the pan with a chopped onion. Scrape up whatever browned fish
you can while at it. Wilt the onion, then add a chopped red pepper and a chopped green one. Wilt the
peppers. The onion should be browning by now. (Wilt is the word I use for cooking over fairly high
heat until a little of the vegetable's liquid comes out. It isn't as hot as a stir fry (which would
burn the butter) but isn't heading towards sogginess either.) Now add 10 ounces of sliced mushrooms
and an 8 ounce can of Muir Glen tomato sauce. Heat thoroughly by bringing to a boil quickly and pour
the whole mix over the fish fillets.

--Lia, fond of dishes that don't dirty up too many dishes

I have a favorite way of cooking fish that pretty much eliminates odor.(A Betty Crocker
recommendation from years ago). I cooked some talapia this way last week.

Pre-heat oven to 500 degrees. (Yes, 500!) Coat your fish with melted butter (I use PAM spray) and
bread crumbs. Place on

hot-oven-proof pan. Cook thin fish (talapia, sole, etc.) for 10 minutes. For thicker fish (salmon,
etc.) 12 to 14 minutes. You will have a nice crusty fish. Hope you like it.

Nancree said:

I have a favorite way of cooking fish that pretty much eliminates odor.(A Betty Crocker
recommendation from years ago). I cooked some talapia this way last week.

Pre-heat oven to 500 degrees. (Yes, 500!) Coat your fish with melted butter (I use PAM spray) and
bread crumbs. Place on

hot-oven-proof pan. Cook thin fish (talapia, sole, etc.) for 10 minutes. For thicker fish (salmon,
etc.) 12 to 14 minutes. You will have a nice crusty fish. Hope you like it.

Fresh fish should not have any bad odors; it should smell like the sea.

Rich

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Dum spiro, spero. (Cicero) As long as I breathe, I hope.

Okay, I got rushed and just used the recipe on the back of the package. Sorry! I know some of you
went to some trouble to answer my query -- I just had a long day.

Anyway, it went like this: season the filets w/ salt and pepper, dredge in flour, and pan-fry in
peanut oil 3 minutes per side. Remove and plate. Deglaze pan w/ white wine (this was my own idea),
add the juice of a lemon, 4 T butter and 1 T chopped parsley. Whisk to combine, and pour over fish.

It was *great*. Nice and simple, too.

Anyway: I do thank you for your suggestions, though.

--
Mark Shaw contact info at homepage --> panix.com~mshawOpen ↗
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(Mark Shaw) said:

I got a great deal on some IQF tilapia filets. Anyone have a favorite recipe for this?

Try this

recipecircus.comTilapia Lemon Parmesan.htmlOpen ↗
--
candeh

Mark Shaw said:

Anyway, it went like this: season the filets w/ salt and pepper, dredge in flour, and pan-fry in
peanut oil 3 minutes per side. Remove and plate. Deglaze pan w/ white wine (this was my own
idea), add the juice of a lemon, 4 T butter and 1 T chopped parsley. Whisk to combine, and pour
over fish.

It is funny how these thing work. Your recipe is very close to the OTHER way I make tilapia. I was
going to mention it. I use an egg wash to help the seasoned flour stick to the filets, but the rest
is the same as far as the wine and the lemon.

Tilapia is very mild in flavor, if you like it, and tasteless to the point of insipid, if you don't.
I do like it but find that it needs something to liven it up.

--Lia

In article <JtWLb.15625$5V2.21814@attbi_s53>,

Julia Altshuler said:

Tilapia is very mild in flavor, if you like it, and tasteless to the point of insipid, if you
don't. I do like it but find that it needs something to liven it up.

I love firm-fleshed white fish like tilapia -- I think my favorite is orange roughy. I typically
serve it without anything overly aggressive, though, to allow the delicate flavor to come through.

Cod, on the other hand, I make with a fairly hearty jalape¤o- and-tomato sauce:

Fish: 2 lb cod
1/2 t salt
2/8 t black pepper
3/4 c flour
4/4 c oil

Sauce: 2 jalape¤os, seeded and cut in thin strips 2 medium onions, chopped 2 cloves garlic, minced 2
T olive oil 1 15oz can tomato sauce 1 T lime juice 1 t salt
5/2 t sugar
6/8 t ground cinnamon
7/8 t ground cloves
8/8 t black pepper

9/4 c green olives, sliced

Wilt onions and garlic in olive oil. Add remaining sauce ingredients, simmer uncovered 5 minutes,
and keep warm.

Meanwhile, season fish w/ salt and pepper, dredge in flour, pan-fry in oil.

Plate, sauce, and garnish with olives.

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Mark Shaw contact info at homepage --> panix.com~mshawOpen ↗
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"How can any culture that has more lawyers than butchers call itself a civilization?" - Alton Brown

Julia Altshuler <[email hidden]> wrote in message news:<JtWLb.15625$5V2.21814@attbi_s53>...

Quoted message said:

Mark Shaw said:

Anyway, it went like this: season the filets w/ salt and pepper, dredge in flour, and pan-fry in
peanut oil 3 minutes per side. Remove and plate. Deglaze pan w/ white wine (this was my own
idea), add the juice of a lemon, 4 T butter and 1 T chopped parsley. Whisk to combine, and pour
over fish.

It is funny how these thing work. Your recipe is very close to the OTHER way I make tilapia. I was
going to mention it. I use an egg wash to help the seasoned flour stick to the filets, but the
rest is the same as far as the wine and the lemon.

Tilapia is very mild in flavor, if you like it, and tasteless to the point of insipid, if you
don't. I do like it but find that it needs something to liven it up.

--Lia

Hey Everyone!

I'm new here (first post) and since the g/f is cooking tonight for a change I'd thought I'd get my
fix online.

Anyhow, back on topic: Tilapia.

I never thought about this fish much before, reasonably priced generic white fish but a good friend
of mine insisted I try it.

Reasonably priced, tasty and easy to work with.

Honestly, pan fried in a bit of butter with a squeeze of lemon is great- that's the first way I
tried it, but I got a recipe from epicurious that has quickly made it into high rotation:

PAN-SEARED TILAPIA WITH CHILE LIME BUTTER

Active time: 25 min Start to finish: 25 min For chile lime butter
1/2 stick (1/4 cup) unsalted butter, softened 1 tablespoon finely chopped shallot 1 teaspoon finely
grated fresh lime zest 2 teaspoons fresh lime juice 1 teaspoon minced fresh Thai or serrano chile
(preferably red), including seeds
2/2 teaspoon salt

For fish 6 (5- to 6-oz) pieces skinless tilapia fillet or farm-raised striped bass fillets with skin
3/2 teaspoon salt 2 tablespoons vegetable oil

Make chile lime butter: Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.

Prepare fish: If using striped bass, score skin in 3 or 4 places with a thin sharp knife to prevent
fish from curling (do not cut through flesh). Pat fish dry and sprinkle with salt. Heat 1 tablespoon
oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sauté 3 pieces
of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and
transfer to a plate. Sauté remaining fish in remaining tablespoon oil in same manner.

Serve each piece of fish with a dollop of chile lime butter.

Try that one- and you'll be hooked on Tilapia.

Another little trick I've picked up when cooking tilapia is fillet preparation. The fillets have a
thicker section and a thinner section- split down the middle longitudinally- I cut the fillet in
half along the division resulting in two smaller pieces. The thick ones go in the pan first, and the
thinner ones go in the pan after a minute so everything is done at the same time and the thin
section doesn't get overcooked.

Enjoy!

bRAD

bRAD said:

I never thought about this fish much before, reasonably priced generic

Quoted message said:

Reasonably priced, tasty and easy to work with.

I'm glad it's reasonably priced where you live. Here in the SFBA, the prices on tilapia have gone
completely insane! It used to be you could buy whole talapia for $4lb. I just saw the weekly
stupormarket flyers and one local store is selling talapia fillets for a freakin' $8lb!! Either
they're on drugs or they think we are. Screw that. For the same price I picked up some wild Alaskan
Chinook salmon fillets.

nb

In article <841Mb.19195$I06.140025@attbi_s01>,

notbob said:

bRAD said:

I never thought about this fish much before, reasonably priced generic

Quoted message said:

Reasonably priced, tasty and easy to work with.

I'm glad it's reasonably priced where you live. Here in the SFBA, the prices on tilapia have gone
completely insane! It used to be you could buy whole talapia for $4lb. I just saw the weekly
stupormarket flyers and one local store is selling talapia fillets for a freakin' $8lb!! Either
they're on drugs or they think we are. Screw that. For the same price I picked up some wild
Alaskan Chinook salmon fillets.

nb

Whole Tilapia for $4.00 per lb??? :-P I just paid $4.28 per lb. for Tilapia _fillets_ tonight. Whole
Tilapia is about 1/2 that.

It's becoming a major aquaculture/farmed fish. There is NO excuse to charge that!

K.

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Quoted message said:

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